Comments on: Raw Pumpkin Cranberry Breadhttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/
Raw Food Alchemy by Amie SueSun, 02 Aug 2015 01:31:14 +0000hourly1http://wordpress.org/?v=4.2.2By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-61835
Tue, 27 Jan 2015 20:13:51 +0000http://nouveauraw.com/?p=17044#comment-61835Good day Rosalyn, thank you so much. I appreciate your kind words. I think either squash would work. I know how demanding “they”can be… taunting us. hehe You can even steam them if you have any issues with them being raw. Have a wonderful day, amie sue
]]>By: Rosalynhttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-61814
Sun, 25 Jan 2015 21:49:45 +0000http://nouveauraw.com/?p=17044#comment-61814Hi Amie Sue! I have to pay homage to you and your wonderful site. I would be lost without you. As a raw foodist and a foodie, I thrive on your delicious recipes! I have a question. May I sub Acorn or Butternut squash for the pumpkin? I ask because I have both on my counter looking at me and asking when are we going to nourish you? :)
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-55106
Tue, 17 Dec 2013 07:08:56 +0000http://nouveauraw.com/?p=17044#comment-55106Hello Gwyneth,

You can try using sprouted and dehydrated buckwheat. Grind it to a flour. You can also try ground nuts… do know that this will change the flavor a bit and possibly the texture of what I created. It is worth a shot… Let me know if you try it. Have a blessed day, amie sue

This looks absolutely amazing, but since I have a bunch of sweet potato just wondering if you have you ever tried substituting sweet potato for the pumpkin?

]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-14177
Tue, 01 Jan 2013 01:53:07 +0000http://nouveauraw.com/?p=17044#comment-14177Ok, I am back home now Naomi… I so identify with the “gluten-grumpies!” lol I am passed that now, but I fought them for several years. Sorry, yet glad to hear about your discovery in eating oats. Sorry that you can’t have them yet thankful you were able to do the detective work to figure out what was causing you issues. That is 1/2 the battle! For the bread I would simply replace the oats with more nut pulp! The nut pulp offers a great texture and will work just fine and dandy. No need to dehydrate the nut pulp for this recipe either. :) Or, you could 1 cup of dehydrated nut pulp in place of the oats and continue on with the recipe as is.

No sense in adding foods that you half tolerate and run the risk of it upsetting your system. If you are good with nuts… lets go that route. I hope you try it Naomi. Have a blessed New Year! amie sue

]]>By: Naomihttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-14165
Mon, 31 Dec 2012 17:10:47 +0000http://nouveauraw.com/?p=17044#comment-14165You’re so thoughtful. Later will be fine. I’ll check back later. Hope all is well!
Naomi
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-14162
Mon, 31 Dec 2012 16:51:21 +0000http://nouveauraw.com/?p=17044#comment-14162Hi Naomi… heading to an appt. so I will respond when I get back this afternoon if that isn’t to late… Just wanted you to know that I will be thinking on the best suggestions for you and will be back… :)
]]>By: Naomihttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-14161
Mon, 31 Dec 2012 16:40:17 +0000http://nouveauraw.com/?p=17044#comment-14161Hi Amie Sue, I’d love to try this recipe as I too have been off of gluten bread for 3+ years and honestly, it makes me a bit of a grouch sometimes. The thing is I am also unable to eat the protein in oats, avenin? It took a while to narrow that down since g/f oats were hard to find. One day I may have some tests done to confirm, but I am also one of those rare celiac negative people who have severe reactions to gluten. Would you have any recommendation for subbing for the oats? Buckwheat and me only get along in small doses, so I’d rather not use it as a base here. I’ m fine w/ nuts as long as pre-soaked. I tolerate quinoa, brown rice and millet. Custom order bread! I hope you don’t mind my asking but I consider you a tremendous resource.
All the best!
Naomi
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-11652
Fri, 02 Nov 2012 03:19:46 +0000http://nouveauraw.com/?p=17044#comment-11652Oh boy, I would love to have ample amounts of nut pulp on hand. I have so many recipes that I want to try but never have enough pulp…:) I hope it all goes well and that is it well received, I can’t wait to hear about it. Blessings! amie sue
]]>By: Dianahttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-11636
Thu, 01 Nov 2012 22:10:16 +0000http://nouveauraw.com/?p=17044#comment-11636Amie-Sue, Getting ready to give this amazing looking and sounding, (which suggesting amazing taste) recipe a try for my meditation students this Saturday. I will be using only almond pulp as I make almond milk several times a week and happen to have it readily available. I will let you know how it turns out. I will also be using dried cherries as this is a favorite and see how it goes also. Stay tuned!!! Thanks for your wonderful site. I have been eating raw for only six months but you make the raw food recipes so easy to understand and use. Thank you! diana
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-11050
Thu, 25 Oct 2012 03:22:13 +0000http://nouveauraw.com/?p=17044#comment-11050Thank you Carley for commenting. I am so glad to there that you enjoyed the bread. :)
]]>By: Carleyhttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-11042
Thu, 25 Oct 2012 00:29:41 +0000http://nouveauraw.com/?p=17044#comment-11042This is the best raw bread recipe I have made so far! it is actually amazing, congratulations! Keep posting your recipes this is my favourite site, new recipes make my day each week :)
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9521
Wed, 03 Oct 2012 16:46:28 +0000http://nouveauraw.com/?p=17044#comment-9521Glad that you are enjoying the site Robyn. :) What is “Fragrant Vanilla”? I hope you love the bread as much as I do…!! amie sue
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9516
Wed, 03 Oct 2012 16:09:37 +0000http://nouveauraw.com/?p=17044#comment-9516Good morning to you as well Laura. You can never leave to many comments. That is why I am here. :) When it comes to dehydrators, I HIGhLY, recommend the Excalibur. I will post a link below to the one I swear by. You are right, there is a wide range of prices for dehydrators but this is an important tool when it comes to making raw foods and spending a little bit more is well worth it. I have had the inexpensive ones that cost $60-$100 dollars and they have come and gone. I have been using the Excaliburs for 5 years now and they still run perfectly and I have bought 3 others as gifts for loved ones… so that alone is a testimony of how much I love them.

They run $299 and again are well worth every penny. They have 9 large trays that are square which are wonderful for spreading out crackers, etc. The air flows from the back of the machine rather than from the top or bottom, like the cheaper machines. This allows the air to evenly blow over the trays and you don’t have to rotate them. The model I listed has a timer too which is wonderful if you have to be away from the house and you don’t want your food to over-dry, etc. If $299 is to hard on the budget, I recommend watching Craigslist, if you live in the states that is. I have bought several for 1/2 the prices (not with timers though) for friends.

I personally have two that I use constantly. Read more on them if I haven’t convinced you. hehe Print out the info for Santa. ;)

]]>By: Laurahttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9509
Wed, 03 Oct 2012 13:14:41 +0000http://nouveauraw.com/?p=17044#comment-9509Good morning! Hopefully I’m not leaving too many comments here…*cue bashful face*… You’re right – my oven only goes as low as 170! Ok, so there seems to be a very wide price range for dehydrators out there. What would be a reasonable amount to expect spend on a decent one? I should let Santa know.
]]>By: Robynhttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9498
Wed, 03 Oct 2012 03:23:29 +0000http://nouveauraw.com/?p=17044#comment-9498Holy wowza-ness…I’m in love! Just found your site thru Fragrant Vanilla and I am so making this…glimpsed quickly at your most recents AND I see glorious pumpkin ga-lore <3
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9483
Tue, 02 Oct 2012 17:13:12 +0000http://nouveauraw.com/?p=17044#comment-9483Good morning Laura… does your oven get as low as 105-115 degrees (F)? I know that some people who don’t have dehydrators will use their oven. Then set the temp on the lowest setting and keep the door ajar. But it is very hard to regulate the temp to make sure that the food stays “raw”. Dehydrators are a wonderful tool to have in the kitchen… raw or not. It is worth the invest as the pocketbook allows. I have often found them on Craigslist for a fraction of the price so keep that in mind. Good luck and do keep in touch. amie sue
]]>By: Laurahttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9481
Tue, 02 Oct 2012 16:26:46 +0000http://nouveauraw.com/?p=17044#comment-9481hmmm….I had wondered if it would work if I put it in the oven at the same temp… I really don’t know anything about doing this as I am *brand new* to raw eating….not even necessarily going raw 100% but wanting to do more.
]]>By: amie-suehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9470
Tue, 02 Oct 2012 03:22:41 +0000http://nouveauraw.com/?p=17044#comment-9470Hi Laura,

Were there is a will, there is often a way. :) But with that being said… I am not sure of what the outcome would be. I haven’t tried it. It won’t be raw if you do but not sure if that is a goal of yours or not. I can only recommend that you give it a try and if you do, please keep me informed how it turns out. Blessings, amie sue

Being a person who hasn’t had glutenous bread for 5 years now… this bread is INSANELY good. hehe It will be perfect for your gathering this weekend! I am sorry to hear about your nut allergies, they are becoming so common. I think substituting the almonds with either Brazil or hazelnuts will be just fine. Because it is the pulp, it imparts a small part of the flavor profile…

Brazil nuts are earthy tasting and so good for you! They have about 2,500 times as much selenium as any other nut. Selenium is a powerful antioxidant which has been proven to protect against heart disease and cancers. They are high in fat so make sure that they are nice and fresh. Much like the macadamia nut, they can be prone to going rancid if not handled and stored properly.

Hazelnuts are also known as filberts… they work as a sub for almonds just fine. Again, make sure they are fresh and don’t have a funny odor to them. If they have a lot of that brown “skin” around them try to get as much as that off as possible because it can make them taste a bit bitter.

Have fun with it Christine and let me know how it turns out…blessings on your Canadian Thanksgiving! amie sue

I am pretty positive that you are going to love it! I had a non-raw foodie ask for some to take home to his family after he had 2 slices. hehe

]]>By: Christinehttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9427
Mon, 01 Oct 2012 14:14:59 +0000http://nouveauraw.com/?p=17044#comment-9427This looks INSANE!!! It looks like “real” pumpkin bread! How amazing! I am making this for Canadian Thanksgiving this weekend for my own special treat. Do you think brazil nut or hazlenut pulp would work just as well for the almonds? I am allergic to almonds but can have pretty much any other nut – just wondering the best flavor combination for the bread. I can’t wait to try this thank you!
]]>By: lisahttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9425
Mon, 01 Oct 2012 13:11:31 +0000http://nouveauraw.com/?p=17044#comment-9425i’m not really sure how you can classify this as truly raw. rolled oats are processed at a very high temperature and steamed/(cooked, in essence). the bread looks delicious, but it’s certainly not made with all raw ingredients.
]]>By: villarosahttp://nouveauraw.com/raw-recipies/artisan-breads/pumpkin-bread/#comment-9418
Mon, 01 Oct 2012 11:04:38 +0000http://nouveauraw.com/?p=17044#comment-9418WOW ~ going to make this ASAP! Thank you!!!
]]>